Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
2 nos flower crabs (494g) (cleaned and cut into chunks)
10g peeled anchovies (rinsed and drained)
125g white radish (sliced)
125g zucchini (sliced)
1 stalk spring onion (sectioned)
1 green chilli (sliced diagonally)
1 red chilli (sliced diagonally)
1 tbsp chopped garlic
1 big onion (sliced)
2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochujang (Korean hot pepper paste)
2 tsp hot pepper flakes
150g chrysanthemum greens (discard the roots, cleaned and rinse a few times, drained)
- Add in 4 cups of water together with the peeled anchovies, white radish, doenjang and gochujang into a pot. Bring to a boil. Turn to medium high heat and continue to simmer for 20 minutes. Discard the anchovies.
- Add in zucchini, spring onion, green chilli, chopped garlic, onion and flower crab. Bring to a boil. Turn to medium high heat and continue to simmer for 15 minutes until the crabs are well cooked and the radish looks translucent.
- Add in the hot pepper flakes. Stir to combine.
- Add in red chilli and chrysanthemum greens. Stir to combine.
- Dish out and serve.